Vegan Coq au Vin

Combine vital wheat gluten, chickpea flour, dried mixed herbs, smoked paprika, 250 ml water, 1 tbsp olive oil, and 2 tbsp miso paste; knead into a firm seitan dough.

Simmer the seitan dough in 2 L water for about 30 minutes, then let it cool and cut into bite‑size pieces.

Place the seitan pieces in a bowl, add 750 ml red wine, sliced carrot, roughly chopped onion, lightly crushed garlic cloves, and 2 bay leaves; stir to combine and marinate in the refrigerator for 12 hours.

Preheat the oven to 325°F.

Wrap each marinated seitan piece with a large rice‑paper sheet and a sturdy rosemary sprig; arrange on a baking tray and roast for 35 minutes.

In a casserole pot, heat 2 tbsp olive oil over medium heat, add the roasted seitan, chestnut mushrooms, peeled baby onions, and vegan bacon; sauté briefly until the vegetables begin to soften.

Sprinkle 1 tbsp plain flour over the vegetables, stir to coat, then add the strained red‑wine‑marinade and enough of the simmering water from the seitan to create a sauce; simmer gently until the sauce thickens.

Season the casserole with salt and freshly ground black pepper, then transfer to an oven‑safe dish and bake for an additional 35 minutes if a firmer crust is desired.

For the mashed potatoes, boil the peeled and evenly cut potatoes until tender, drain, and mash with warmed vegan milk, 150 g vegan butter, freshly grated nutmeg, and salt and pepper to taste.